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READ ON MY KINDLE DURING THE TRIP TO ENGLAND: The Forgotten Garden (by Kate Morton, on my Kindle); several generations of women pepper this book with the story of their lives. It all revolves around a young girl who arrives on a pier in Australia in 1912 with no papers, no family. Nothing except a small white suitcase with little concrete information about her past. She’s four years old and keeps silent about what little she knows. Her story starts there, but then it jumps forward to 2005 when her granddaughter inherits a house in Cornwall (England), purchased by the grandmother and kept secret until after her death. There’s some secrecy going on with all the women. Then the story jumps back to 1975 when the grandmother is a middle-aged woman and you hear part of her story. Much of the book revolves around a walled garden at this house in Cornwall, and how it relates to the “big house” where the grandmother lived some of her early years. It’s quite a complex web of a family saga. I liked it, although each new chapter jumped to a different time, and it’s not until the last 10 pages or so that everything resolves. Good read.

Also read The Queen’s Governess (by Karen Harper, on my Kindle); this one is about a young girl from an impoverished family who is taken to Court and eventually becomes a playmate/governess to Elizabeth I (the story is based on fact, but is a novel). The two girls grow up together. It tells the story of  Thomas Cromwell, Henry VIII, Anne Boleyn (Elizabeth I’s mother) and others of the court at that time, the intrigues, the murders, the beheadings, and the perseverance of all of the potential kings and queens. Fascinating story, particularly since we visited Castle Howard where where a small part of Henry VIII’s story transpires.

And, I read The Invisible Bridge (by Julie Orringer, on my Kindle) too; a riveting story about a young Hungarian Jew who goes to Paris to study architecture, just before the start of WW II. He manages to scrape together enough money to eat, but barely, falls in love with an older woman, yet his work comes to the attention of some of the school’s teachers. He’s one of only a handful of Jews at the school. Then the Nazis begin invading. And the story goes into plenty of detail about the hardships, the imprisonments and eventual deaths of many of his friends and family. I could hardly put it down, though. Heart-wrenching, however.

STILL READING: Mistress of the Monarchy: The Life of Katherine Swynford, Duchess of Lancaster – by Alison Weir (paperback from Costco). I was expecting this book to be along the same genre as Philippa Gregory’s novels – honing in on a particular English royal woman – telling her story in novel form. This is not one of those types. It’s non-fiction, and tells the factual story of Katherine Swynford, who eventually became the Duchess of Lancaster. But her journey from young bride to Hugh Swynford (this takes place in the 1300′s) to the Duchess is bursting with intrigue as she was John of Gaunt’s mistress for some time (eventually he married her when she was 46 (certainly an advanced age for that century), which caused all kinds of royal scandal). In that period of history no one related to royalty married for love. It was all about family, bearing many children to inherit land and wealth, to fight for the king, to maintain title and fortune. The Duchess’ children eventually became the House of Tudor (King Henry VII). Katherine Swynford was both reviled (because of her immoral behavior) and loved (by nearly everyone who knew her). Alison Weir is obviously a stickler for research – the footnotes comprise over 40 pages of fine print. She paints a different picture of this woman than was done by Anya Seton in her world-famous novel Katherine, first published in 1954. I was infatuated with that novel – it was one of my all-time favorites. But it’s a romance, and apparently many of the supposed facts – well, aren’t. Life in those times were not romantic. This Alison Weir book is not exactly easy reading; it’s almost like reading a textbook. But it’s fascinating and I’m enjoying it very much.

FINISHEDTime and Again – by Jack Finney (paperback); read for one of my book clubs. Written in the 1940′s it was a runaway hit back then. An early look at time travel. It’s about a U.S. government experiment in the 1960′s (this is fiction, remember), sending a selected few men back to the 1880′s in New York City. They were told to observe. Not to change anything. To be unnoticeable. Yet one of the young men, just couldn’t quite do that  (of course, otherwise there wouldn’t be a story!). It’s his adventure you read. The writer is a master at description. The reader feels transported to that time. Our book club really enjoyed it. Generally I’m not into that kind of book at all, but I found the book fascinating. There is a sequel as well, called From Time to Time.

Spoken from the Heart— autobiography by Laura Bush (hardback from Costco). What a delightful read. It’s not about politics. It’s about Laura’s journey from her young years growing up in Midland, Texas to loving parents, to college grad to school teacher, librarian, to meeting George, whom she barely knew even though they grew up in the same small town, then marrying him. She didn’t come naturally to being a public speaker, but did it, to help her husband. I enjoyed reading about her early years more than the years at the White House. Much of that part was about all the social events required of the President and First Lady. Still interesting, though. I enjoyed the book very much.

IN THE POWDER ROOM: Our guest half-bath has a little table with a pile of books that I change every now and then. They’re books that might pique someone’s interest even if for a very short read. The Greatest Stories Never Told; and Sara Midda’s South of France; and  Other People’s Love Letters: 150 Letters You Were Never Meant to See; (edited by Bill Shapiro); Monet’s Table: The Cooking Journals of Claude Monet (Joyes); The Trouble with Poetry (Billy Collins).

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Tasting Spoons

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Posted in Cookies, on March 28th, 2009.

cc-thick-chewy-cookies1

One would think that after making umpteen batches of CC cookies, I’d really be tired of them. Well, remember, nearly all of these are going to a friend of mine who needs to eat them to gain some weight (cookies seem to go down easier than other foods, she says – and only CC cookies, not other types). And hey, I’m doing this cookie testing for the sake of research, right? You know that kind of rationalization, don’t you? Naturally, I do have to taste some of them in the name of quality control, too. Right? Right.

So, if you’ll recall from reading my other posts, my friend Norma really prefers thicker, softer and more chewy (but most definitely not crisp) CC cookies. My last two attempts were moderately successful in that regard – the chewy type, but they were still crispy. I thought perhaps this batch would be better on the chewy scale, since it was in the title. Well, they are chewy, but they’re CRISP-chewy. Not what Norma prefers. For her, these will still have to be dunked in milk. For me, however, they are outstanding – nice mounds of cookie, with crispy edges.

The recipe came from Heather R. (reprinted below by permission) over at Chocolate Bytes (a blog). I subscribe via RSS feed, so get all the updates on chocolate doings there. The title of her post was “The Best Ever Chocolate Chip Cookie.”

The batter came together as easily as any regular CC cookies – except the proportions of things were somewhat different (different volumes of brown and white sugar, 1 egg plus an egg yolk). The batter looked just like Tollhouse, but it’s NOT. The cookies don’t thin out hardly at all – they make a nice mound. And they’re baked at 325, definitely lower than Tollhouse. The edges are nice and crispy and the insides are chewy, a bit. Not much, but some. FYI: the recipe made 48 cookies, and took 12 minutes in my oven, using Convection/Bake.

Norma will definitely eat them, but they may not be her favorites. I did hold back a few just to test them after a day to see how they are. Ah-hem. Right? As head of quality control, I’m required to do that, right? All my cookies go into the freezer when I make them, and I actually prefer eating them from a frozen state anyway.

My DH has had several of these cookies, and tells me he thinks they are the best chocolate chip cookies I’ve ever made. Because I only kept about 10 of them, I may have to make another batch. They’re that good. And then keep researching and testing to find a softer one that my friend really likes. Sigh. More CC cookie research in my future. [grin]  And thanks to Heather for the great recipe. She doesn’t remember where she got the recipe, so we’ll credit her for it, for now.

As a result of writing up this post I finally decided to go hunting in my files (remember, I have FILES of recipes, divided up by category, in manila-folder sleeves so they don’t fall out the sides) where I knew I had an article or two about why cookies are thin/crisp/chewy/puffy. Sure enough. I found both. One was from Food & Wine magazine, the other from our local newspaper. I think the articles deserve a write-up of their own – along with photos and taste-tests of the cookie recipes contained within. So, according to both articles, I’ll try two CC cookie recipes that are assured to be soft and puffy. More like what Norma wants. So, stay tuned. Meanwhile, if you like thick, chewy AND crispy cookies, these are your ticket to nirvana. Guaranteed.

Thick Chewy [and Crispy] Chocolate
Chip Cookies

Recipe: From Chocolate Bytes blog
Servings: 48

DRY INGREDIENTS:
2 cups all-purpose flour
2 tablespoons all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
COOKIE DOUGH:
6 ounces butter — 1 1/2 sticks
1 cup brown sugar — packed
1/2 cup sugar
1 large egg
1 egg yolk
2 tsp vanilla extract
1 1/2 cups chocolate chips
1 cup chopped walnuts
1. Preheat oven to 325 degrees.
2. Mix flour, baking soda and salt together, set aside. Mix butter and sugars in mixer until well combined.. Beat in egg, egg yolk and vanilla. Add dry ingredients and beat at low speed until just combined. Stir in chocolate chips and walnuts.
3. Using a cookie scoop, place cookies two inches apart on greased or parchment-lined cookie sheets. [I used Silpats.]
4. Bake 10-12 minutes or until cookies are golden brown.
Per Serving: 117 Calories; 7g Fat (48.8% calories from fat); 2g Protein; 14g Carbohydrate; 1g Dietary Fiber; 17mg Cholesterol; 68mg Sodium.
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  1. Heather

    said on March 28th, 2009:

    Hi Carolyn! I’m so glad you liked the cookies! I do apologize – I responded to your query in my own comments and spaced on emailing you. Please do feel free to reprint the recipe if you’d like — I had printed it out a while ago but failed to bookmark where I got it myself, and I’ve seen it around here and there anyway, so I think it’s safe to share.

    Thanks, Heather. I’ll do so. Appreciate you getting back to me . . . Carolyn T

  2. June

    said on March 28th, 2009:

    Heather responded to you in her comments!

    Thanks, June. Got it. I’ve revised the post including the recipe. . . Carolyn T

  3. Kathleen Heckathorn

    said on March 28th, 2009:

    Hi Carolyn,
    The cookie recipe sounds really good. I’ll give it a try, all in the name of research!
    Where did you get those cute file folders??
    Kathleen

    Hi Kathleen – thanks. And yes, these cookies are gosh darned good. The folders are available at most of the big office stores – they’re called pocket folders, I think. There are some that even have accordion pleats at each side, but they’re way too big – kind of unwieldy to me. So I try to stick with these you see in the photo – they will hold about 60 or so sheets or paper. Most of my recipes are clippings, so maybe more than 60 in that case. If everything were on 8 1/2 x 11 sheets perhaps it wouldn’t hold even 60. . . .carolyn

  4. AK Mom

    said on March 28th, 2009:

    I wanted to thank you so much for visiting my blog, and I’m happy to hear that you and your hubby enjoyed a nice trip to Alaska. :) I have enjoyed browsing around your blog, and will definitely be adding you to my blogroll and rss feed. You’ve got a wonderful blog here. :)

    Thanks very much. Glad you enjoyed browsing mine, as I enjoyed browsing yours! . . . Carolyn T

  5. Marie

    said on March 30th, 2009:

    Those are very good looking cookies and I think they may be right up my alley. My boss likes the ones I always make at work. They are always very crisp and thin. I like them a bit chewier.

    Now that these cookies are gone, I’m hankering for another one. I’ll definitely be making these again. They weren’t too sweet for me, with just the right amount of chips and nuts. . . carolyn t

  6. elizabeth

    said on April 1st, 2009:

    I’ve made these a lot. Very good. I usually add a dash more salt. The recipe is from Cooks Illustrated. The original recipe calls for large cookies, using 1/4 c dough per cookie. Which I think is why they used the low 325 temp and a longer cooking time.

    I never went searching on the ‘net for this recipe, and it may have been under my nose all along. Thanks for the info. . . carolyn t

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